Quiche in Pepper Pots

Colorful, sweet bell pepper 'cups' are filled with a seasoned egg and vegetable mixture and baked. An eye-appealing and tasty brunch dish or meatless entrée.

Recipe Ingredients:

2 medium green, yellow or sweet red peppers
1/2 cup frozen vegetable blend, thawed
2 large eggs
1/4 cup milk or half-and-half
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning, crushed
Salt and ground black pepper to taste

Cooking Directions:

1. Cut tops off peppers and remove seeds. Sawtooth or scallop pepper edges, if desired.
2. Stand peppers upright in custard cups or muffin-pan cups.
3. Spoon 1/4 cup of the vegetables into each pepper.
4. In small bowl, beat together eggs, milk and seasonings until well blended.
5. Pour about 1/3 cup of the egg mixture over vegetables in each pepper.
6. Bake in preheated 325°F (160°C) oven until knife inserted near center comes out clean, about 60 to 70 minutes.
7. Let stand 5 minutes before serving.

Makes 2 servings. (Increase recipe as needed.)

Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).